Viennese Kugelhopf Recipe
I am sharing this recipe of Viennese Kugelhopf which is near and dear to my heart. This recipe will save you dollars which you have spent at European restaurants for similar or perhaps inferior taste. It is an ideal Dessert. I am certain we both will agree that this Viennese Kugelhopf is very scrumptious.
Ingredients
3/4 cup (150 g) granulated sugar
1/2 cup plus 1 tablespoon (150 ml) warm milk (110°F, 43°C)
2 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
1/2 cup plus 2 tablespoons (150 g) butter
5 eggs, separated
Pinch of salt
1/2 cup (125 ml) whipping cream
1/2 cup (75 g) seedless golden raisins
3 tablespoons rum
Grated peel of 1 lemon
Powdered sugar
Directions
Viennese kugelhopf is particularly small; if possible bake the given quantity of dough in three 6-1/2-inch (16-cm) kugelhopf pans.
Grease pans.
Stir 1 teaspoon granulated sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Melt butter; cool slightly.
Beat butter, remaining granulated sugar, egg yolks, salt and cream in a medium bowl until frothy.
Stir in yeast mixture with seedless golden raisins, rum and lemon peel.
Pour into flour mixture, combining to make a dough.
Beat egg whites until stiff.
Fold into dough.
Beat mixture until it bubbles.
Turn into greased pans, filling each two-thirds full.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 400°F (205°C).
Bake 15 minutes.
Reduce oven temperature to 375°F (190°C).
Bake 45 minutes or until a skewer inserted in center comes out clean.
Turn out cakes onto racks to cool.
Sift powdered sugar over cooled cakes.
Grease pans.
Stir 1 teaspoon granulated sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Melt butter; cool slightly.
Beat butter, remaining granulated sugar, egg yolks, salt and cream in a medium bowl until frothy.
Stir in yeast mixture with seedless golden raisins, rum and lemon peel.
Pour into flour mixture, combining to make a dough.
Beat egg whites until stiff.
Fold into dough.
Beat mixture until it bubbles.
Turn into greased pans, filling each two-thirds full.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 400°F (205°C).
Bake 15 minutes.
Reduce oven temperature to 375°F (190°C).
Bake 45 minutes or until a skewer inserted in center comes out clean.
Turn out cakes onto racks to cool.
Sift powdered sugar over cooled cakes.
